Peppermint Crunch Cupcakes

Makes 2 dozen

Ingredients:

2½ Cups all-purpose flour
2 Teaspoons baking powder¼ Teaspoon salt
1? Cups granulated sugar
¾ Cup (1½ sticks) butter, softened
½  Teaspoon peppermint extract
2 eggs
1 Cup milk
Butter Cream Frosting (recipe follows)
1 package (7 oz) peppermint candies, crushed

Directions:

Preheat oven to 350°. Line two muffin pans (24 cups) with paper or foil liners.

In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, with an electric mixer on high speed, cream the sugar, butter and peppermint extract about 2 minutes, or until light and fluffy; stop twice to scrape the bowl and beaters with a spatula.

Add eggs one at a time, beating well after each addition. On low speed, alternate adding one-third of the dry ingredients with half of the milk, mixing for 5 to 10 seconds after each addition.

Fill each cup one-half to two-thirds full. Place pans on the middle rack of the oven.

Bake 18 to 23 minutes, or until tops are firm and a toothpick inserted in the center comes out clean.

While cupcakes are baking, prepare Butter Cream Frosting. (Below) Set aside.

Cool cupcakes in their tins on a wire rack completely. Remove and frost. Sprinkle crushed candies over the tops of the cupcakes.

 

Butter Cream Frosting

Ingredients:

6 Tablespoons butter or margarine, softened
2? Cups confectioners’ sugar
? Cup milk
1 Teaspoon vanilla extract

Directions:

In a small bowl, beat butter. Add sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. Set aside.